金樱子(酒炒) 二钱 jin ying zi (jiu chao) er qian Cherokee rose hip (wine fry) two qian 牛蒡子 (炒,打) 四钱 niu bang zi (chao, da) si qian Burdock fruit seed (fry, smash) four qian 姜虫 (酒炒) 四钱jiang chong (jiu chao) si qian Fasciolopsis buski- parasitic intestinal fluke (wine fry) four qian 荷叶 二钱五分he ye er qian wu fen Lotus leaf, two qian five fen 寄生 二钱 (sang) ji sheng er qian Mulberry Mistletoe stem, two qian 麝香 二钱 she xiang er qian Deer musk, two qian 金银花 五钱 jin yin hua wu qian Honeysuckle flower, five qian 佛手 三钱 fo sho san qian Finger Citron fruit (Buddah's hand) three qian 卜子 (炒,口) 三钱 bu zi (chao, unknown) san qian? (fry, unknown character) three qian 口 口(酒炒) 三钱 unknown characters (jiu chao) san qian ... (wine fry) three qian 秦艽 三钱 qian jiao san qian Gentiana Macrophylla three qian (shao) 赤药 三钱 chi (shao) yao san qian Red Peony root three qian 香附 (酒炒) 五钱 xiang fu (jiu chao) wu qian Nut grass rhizome (wine fry) five qian 元胡 二钱五分 yuan hu (suo) er qian wu fen Corydalis rhizome two qian five fen bitter orange peel 枳壳 (面炒) 五钱 zhi ke (mian chao) wu qian Bitter Orange peel (surface fry) five qian 蒌仁 (炒) 二钱 (gua) lou ren (chao) er qian Trichosanthes seeds (fry) two qian 白芷 二钱五分 bai zhi er qian wu fen Angelica root two qian five fen 藿香 (酒炒) 二钱 huo xiang (jiu chao) er qian Agastache, Patchouli (wine fry) two qian 玉金 二钱五分 yu jin er qian wu fen Tumeric tuber two qian five fen 贝母 (打) 四钱 (chuan/zhe) bei mu (chao) si qian Fritillaria bulb (fry) four qian 苏子 (酒炒) 三钱 (zi) su zi (jiu chao) san qian Purple Perilla fruit seed (wine fry)three qian 白芍 (炒) 五钱bai shao (chao) wu qian White Peony (fry) five qian 藁本 三钱 gao ben san qian Ligisticum, Chinese Lovage root three qian 橘梗 四钱 ju geng si qian Orange stems four qian 红花 三钱 hong hua san qian Safflower flower three qian 角刺 (酒炒)五钱jiao ci (jiu chao) wu qian spine of Chinese Honeylocust Fruit (wine fry) five qian 兜铃 二钱五分(ma)dou ling er qian wu fen Birthwort Fruit two qian five fen 牛膝 (酒炒) 二钱 niu xi (jiu chao) er qian any of 3 niu xi species: Huai, Chuan or Tu (wine fry) two qian 细辛 一钱五分 xi xin er qian wu fen Asarum, Wild Ginger two qian five fen 神曲 二钱五分shen qu er qian wu fen medicated leaven two qian five fen 犀角 二钱 xi jiao er qian Rhinocerous horn two qian 羌活 四钱 qiang huo si qian Notopterygium root four qian 独活 四钱 du huo si qian pubscent Angelica root four qian 泽泻 三钱ze xie san qian Alisma, water plantain rhizome three qian 泽兰 三钱 ze lan san qian Bugleweed three qian 连翘 四钱lian qiao san qian Forsythia Fruit four qian 生地 五钱 sheng di wu qian Chinese Foxglove root, Rehmannia five qian 三棱 (酒炒) 二钱san leng (jiu chao) er qian Bur Reed rhizome (wine fry) two qian 莪术 (酒炒) 二钱 e zhu (jiu chao) er qian Zedoary rhizome (wine fry) two qian 甘草 四钱gan cao si qian Licorice root four qian 熟草 shu cao possibly (?) meaning the "familiar/local grass" 川乌 各一钱五分chuan wu ge yi qian wu fen Sichuan Aconite one qian five fen 口 口二钱unknown characters er qian unknown one qian 小茴 （酒炒) 二钱五分xiao hui (jiu chao) er qian wu fen Fennel Fruit (wine fry) two qian five fen 防风 二钱五分fang feng er qian wu fen Ledebouriella root two qian five fen 青皮 (酒炒) 五钱 qing pi (jiu chao) wu qian immature tangerine peel (wine fry) five qian 丹皮 二钱 (mu) dan pi er qian Peony tree root cortex two qian 柴胡 口 口钱 chai hu (unknown) qian Buplerum (unknown amt) qian (这两行因为复印得不全，看不清楚) zhe liang hang yin wei fu yin de bu quan two lines are left out due to being unclear and unreadable
Translator: Kevi Keenom, OCOM master's student The formulas titled Doc Hay Formula has been once translated into simplified Chinese characters and passed on to OCOM staffer Beth Howlett in from a Mr. Ge(r), as noted in "Doc Hay Formula - 1".
Notes: In a formula with 48 herbal components, isolating chief and deputy herbs is a complex task. The major themes of herbs in this formula include wind-dispelling herbs, damp resolving herbs, plus Qi & blood moving herbs that also relieve pain. There are some herbs to release the exterior, some to clear heat from deficiency and some to dispel cold. All in all the formula is large, but is focused on treating a type of bi-syndrome, likely caused by invasion of wind cold and dampness, with underlying deficiency heat as well.
The use of an intestinal parasite is especially notable and interesting in this formula, although as of yet, I am not 100% sure if the translation of 姜虫 (酒炒) jiang chong (jiu chao) Fasciolopsis buski- parasitic intestinal fluke, is correct due to not finding anything classically that reflects a similar material or a line of thinking behind this substance. I can make guesses, and the first one that does come to mind is the popularity of tapeworms in eras past, but this is just raw speculation.
Other classically paired herbs however, are used in this formula, such as qiang huo and du huo, and san leng and e zhu. The first pair is focused on dispelling wind, cold and damp from the upper and lower body (whole body when paired), and the latter is a powerful combination for clearing severe qi and blood stasis and stagnation. In fact, the herb e zhu is so strong at the job, that it is currently used in formulas to resolve masses, tumors and treat cancer.
In looking over this formula and imagining both the patient that would receive it as well as the mind of Doc Hay, who prepared it, I wondered how is it possible that this patient was able to ingest this many herbs, plus digest and assimilate without battling an upset stomach or diarrhea? One of the answers came to me in the form of two herbs. First, jin ying zi was a little out of place in this formula, though I am guessing it was selected (in other formulas as well) for it's action of “binding the intestines” and “stop diarrhea”. The second that seemed to answer this question, shen qu, is an herb that is known to help aid digestion through moving stagnation in the stomach and harmonizes the stomach. In addition to many other herbs that would help digestion through aiding the movement of qi, I believe that Doc Hay would often add herbs to address concerns such as these versus simplifying the formula. It is not the most common style in modern herbalism, but there is a balance that seems to be achieved none the less.
It is also interesting that one third of the herbs in this formula were fried, which makes another case for the synergistic effects of such a large formula. The method of dry-frying in Chinese herbal medicine increases the warmth of the herbs, harmonizes and moderates the effects and aids in extraction of the active constituents. A few of the herbs were wine fried, and the wine would also lend to warming and increasing the therapeutic effects of the herbs.
原方内容 yuan fang nei rong original method contents
金樱子(酒炒) 二钱 jin ying zi (jiu chao) er qian Cherokee rose hip (wine fry) two qian
牛蒡子 (炒,打) 四钱 niu bang zi (chao, da) si qian Burdock fruit seed (fry, smash) four qian
姜虫 (酒炒) 四钱jiang chong (jiu chao) si qian Fasciolopsis buski- parasitic intestinal fluke (wine fry) four qian
荷叶 二钱五分he ye er qian wu fen Lotus leaf, two qian five fen
寄生 二钱 (sang) ji sheng er qian Mulberry Mistletoe stem, two qian
麝香 二钱 she xiang er qian Deer musk, two qian
金银花 五钱 jin yin hua wu qian Honeysuckle flower, five qian
佛手 三钱 fo sho san qian Finger Citron fruit (Buddah's hand) three qian
卜子 (炒,口) 三钱 bu zi (chao, unknown) san qian? (fry, unknown character) three qian
口 口(酒炒) 三钱 unknown characters (jiu chao) san qian ... (wine fry) three qian
秦艽 三钱 qian jiao san qian Gentiana Macrophylla three qian (shao)
赤药 三钱 chi (shao) yao san qian Red Peony root three qian
香附 (酒炒) 五钱 xiang fu (jiu chao) wu qian Nut grass rhizome (wine fry) five qian
元胡 二钱五分 yuan hu (suo) er qian wu fen Corydalis rhizome two qian five fen bitter orange peel
枳壳 (面炒) 五钱 zhi ke (mian chao) wu qian Bitter Orange peel (surface fry) five qian
蒌仁 (炒) 二钱 (gua) lou ren (chao) er qian Trichosanthes seeds (fry) two qian
白芷 二钱五分 bai zhi er qian wu fen Angelica root two qian five fen
藿香 (酒炒) 二钱 huo xiang (jiu chao) er qian Agastache, Patchouli (wine fry) two qian
玉金 二钱五分 yu jin er qian wu fen Tumeric tuber two qian five fen
贝母 (打) 四钱 (chuan/zhe) bei mu (chao) si qian Fritillaria bulb (fry) four qian
苏子 (酒炒) 三钱 (zi) su zi (jiu chao) san qian Purple Perilla fruit seed (wine fry)three qian
白芍 (炒) 五钱bai shao (chao) wu qian White Peony (fry) five qian
藁本 三钱 gao ben san qian Ligisticum, Chinese Lovage root three qian
橘梗 四钱 ju geng si qian Orange stems four qian
红花 三钱 hong hua san qian Safflower flower three qian
角刺 (酒炒)五钱jiao ci (jiu chao) wu qian spine of Chinese Honeylocust Fruit (wine fry) five qian
兜铃 二钱五分(ma)dou ling er qian wu fen Birthwort Fruit two qian five fen
牛膝 (酒炒) 二钱 niu xi (jiu chao) er qian any of 3 niu xi species: Huai, Chuan or Tu (wine fry) two qian
细辛 一钱五分 xi xin er qian wu fen Asarum, Wild Ginger two qian five fen
神曲 二钱五分shen qu er qian wu fen medicated leaven two qian five fen
犀角 二钱 xi jiao er qian Rhinocerous horn two qian
羌活 四钱 qiang huo si qian Notopterygium root four qian
独活 四钱 du huo si qian pubscent Angelica root four qian
泽泻 三钱ze xie san qian Alisma, water plantain rhizome three qian
泽兰 三钱 ze lan san qian Bugleweed three qian
连翘 四钱lian qiao san qian Forsythia Fruit four qian
生地 五钱 sheng di wu qian Chinese Foxglove root, Rehmannia five qian
三棱 (酒炒) 二钱san leng (jiu chao) er qian Bur Reed rhizome (wine fry) two qian
莪术 (酒炒) 二钱 e zhu (jiu chao) er qian Zedoary rhizome (wine fry) two qian
甘草 四钱gan cao si qian Licorice root four qian
熟草 shu cao possibly (?) meaning the "familiar/local grass"
川乌 各一钱五分chuan wu ge yi qian wu fen Sichuan Aconite one qian five fen
口 口二钱unknown characters er qian unknown one qian
小茴 （酒炒) 二钱五分xiao hui (jiu chao) er qian wu fen Fennel Fruit (wine fry) two qian five fen
防风 二钱五分fang feng er qian wu fen Ledebouriella root two qian five fen
青皮 (酒炒) 五钱 qing pi (jiu chao) wu qian immature tangerine peel (wine fry) five qian
丹皮 二钱 (mu) dan pi er qian Peony tree root cortex two qian
柴胡 口 口钱 chai hu (unknown) qian Buplerum (unknown amt) qian
(这两行因为复印得不全，看不清楚) zhe liang hang yin wei fu yin de bu quan two lines are left out due to being unclear and unreadable
Translator: Kevi Keenom, OCOM master's student
The formulas titled Doc Hay Formula has been once translated into simplified Chinese characters and passed on to OCOM staffer Beth Howlett in from a Mr. Ge(r), as noted in "Doc Hay Formula - 1".
Notes: In a formula with 48 herbal components, isolating chief and deputy herbs is a complex task. The major themes of herbs in this formula include wind-dispelling herbs, damp resolving herbs, plus Qi & blood moving herbs that also relieve pain. There are some herbs to release the exterior, some to clear heat from deficiency and some to dispel cold. All in all the formula is large, but is focused on treating a type of bi-syndrome, likely caused by invasion of wind cold and dampness, with underlying deficiency heat as well.
The use of an intestinal parasite is especially notable and interesting in this formula, although as of yet, I am not 100% sure if the translation of 姜虫 (酒炒) jiang chong (jiu chao) Fasciolopsis buski- parasitic intestinal fluke, is correct due to not finding anything classically that reflects a similar material or a line of thinking behind this substance. I can make guesses, and the first one that does come to mind is the popularity of tapeworms in eras past, but this is just raw speculation.
Other classically paired herbs however, are used in this formula, such as qiang huo and du huo, and san leng and e zhu. The first pair is focused on dispelling wind, cold and damp from the upper and lower body (whole body when paired), and the latter is a powerful combination for clearing severe qi and blood stasis and stagnation. In fact, the herb e zhu is so strong at the job, that it is currently used in formulas to resolve masses, tumors and treat cancer.
In looking over this formula and imagining both the patient that would receive it as well as the mind of Doc Hay, who prepared it, I wondered how is it possible that this patient was able to ingest this many herbs, plus digest and assimilate without battling an upset stomach or diarrhea? One of the answers came to me in the form of two herbs. First, jin ying zi was a little out of place in this formula, though I am guessing it was selected (in other formulas as well) for it's action of “binding the intestines” and “stop diarrhea”. The second that seemed to answer this question, shen qu, is an herb that is known to help aid digestion through moving stagnation in the stomach and harmonizes the stomach. In addition to many other herbs that would help digestion through aiding the movement of qi, I believe that Doc Hay would often add herbs to address concerns such as these versus simplifying the formula. It is not the most common style in modern herbalism, but there is a balance that seems to be achieved none the less.
It is also interesting that one third of the herbs in this formula were fried, which makes another case for the synergistic effects of such a large formula. The method of dry-frying in Chinese herbal medicine increases the warmth of the herbs, harmonizes and moderates the effects and aids in extraction of the active constituents. A few of the herbs were wine fried, and the wine would also lend to warming and increasing the therapeutic effects of the herbs.